{
    "id": 342867,
    "slug": "sqirl-away",
    "nstc": null,
    "title": "Sqirl away",
    "subtitle": "Modern Jamming, Preserving, and Canning",
    "collection_title": null,
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    "annotation": null,
    "description": "\"This is food whose time has come,\" declared Mark Bittman about Sqirl, the much-beloved Los Angeles restaurant that locals, tourists, and critics alike all flock to. Sqirl Away collects Koslow's signature jellies, preserves, and jams into a cookbook that looks and feels like no other preserving book out there, inspiring makers to try their own hands at canning and creating.",
    "imprint": null,
    "language_code": "eng",
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    "page_count": 224,
    "duration_seconds": null,
    "publication_date_first": "2019-08-15",
    "publication_date_latest": "2020-07-30",
    "cover_url": null,
    "editions": [
        {
            "isbn": "9781419735332",
            "product_form": "BB"
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    "created_at": "2025-09-19T13:24:12+00:00",
    "updated_at": "2025-10-31T00:27:51+00:00",
    "publisher": {
        "id": 4253,
        "slug": "abramschronicle",
        "name": "Abrams&Chronicle",
        "created_at": "2025-09-19T13:09:16+00:00",
        "updated_at": "2025-09-19T15:09:53+00:00"
    },
    "contributors": [],
    "genres": [],
    "subjects": [
        {
            "scheme_identifier": "32",
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            "main_subject": false,
            "subject_code": "441",
            "created_at": "2025-09-19T13:24:12+00:00",
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}